Broccoli Pasta Recipe
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Upgrade your broccoli pasta recipe with tons of flavorful leeks and potatoes for the most delicious rendition of this simple broccoli packed one-pot meal. Easy, satisfying, dairy free and absolutely delicious on its own or topped with thin slices of our fan favorite vegan chicken.
Broccoli Pasta
Technically it’s a super comforting leek and potato pasta with broccoli packed with rich and savory umami flavor from nutritional yeast and white miso. A satisfying meal that always hits the spot and you can feel good about eating all winter long. I like to think of it as a jazzed up version of the rustic Italian potato pasta from Cucina Povera. The recipe rewards you with plenty of leftovers that travel great in the lunch box and heat up wonderfully on a chilly winter night.
Choosing the Pasta
Okay, so I seem to be partial to Orecchiette (little ears) whenever broccoli is involved in a recipe, but little shells are so cute too. Organic, bronze died durum wheat semolina preferably IGP certified (Indicazione Geografica Protetta = Indication of Geographic Protection) that cooks perfectly al dente with a nice chew. I’ll admit it: I’m a pasta snob but only because it matters, it’s totally worth and it truly tastes better! All things considered friends, don’t let any of what I just mentioned hold you back from making this fantastic pasta recipe, use whatever small pasta shape you like to stock in your pantry.
You can most definitely go even healthier here by choosing a whole wheat and even rice or lentil pasta, with the last two needing to be boiled separate, rinsed well then added to the main dish.
About the Broccoli
The star of the dish, this supernatural cruciferous vegetable is not only delicious but also packed full of antioxidants and micronutrients. You can use fresh or frozen florets here cut into bite size pieces and added straight into the pot about 5 minutes before the pasta is done. You can also dice up the stalks and use them here.
Ingredient Notes + Tips
- The Leeks – You’ll want about 4 cups of sliced up leeks here which should be the equivalent of 2 average leeks from the market. You can get away with more or less as desired here and personally I’m convinced that more is better. Because leeks are grown underground It’s important to slice then rinse them well in a large bowl of cold water. Agitate the water well then let them sit for a few minutes and the sand and grit will simply sink to the bottom of the bowl while the clean leeks will float on top.
- Miso Paste – to add rich layers of savory umami throughout the dish but also boost the nutritional value of the meal. Dissolve it in some of the hot broth and wait until you turn off the heat to stir it in. This is important to preserve all its health benefits.
- Nutritional Yeast – high in glutamic acid just like miso, nooch will enhance and heighten the umami profile with it’s savory, cheesy goodness and deliver a nice vitamin boost.
- Carrot + Celery – more aromatics more flavor! The sweetness of the carrot balances the earthiness of the dish but make sure to grate it so it melts into the rest of the ingredients, you don’t want any big chunks of carrot here.
- Potatoes – I prefer a waxy golden potato variety here but any can work. Just make sure to rinse well and peel them first as we want them to get really soft and naturally melt into the pasta when stirred to create a natural silky creaminess. Use the back of a spoon to smash a few pieces if they aren’t naturally breaking for you during stirring.
- Stir Often – In order to prevent sticking make sure to stir often especially after adding in the pasta. Once done it’s important to let it sit covered for a few minutes for all the ingredients to finish cooking together and absorb that delicious broth. The longer you let it sit the thicker and creamier it will become.
On Storage
Leftovers keep well in the fridge up to 5 days and can be retreated on the stove top or microwave oven. Add a little bit of water or veggie broth to loosen it up as the pasta will absorb all the broth as it cools down and sits.
Vegan Pasta Recipes
- Roasted Cherry Tomato Pasta
- Avocado Pesto Pasta
- Vegan Lasagna Bolognese
- Mushroom Ragu
- Garlic Spicy Noodles
- Vegan Stuffed Shells
- Vegan Bolognese
- Roasted Tomato Puttanesca Pasta
- Butternut Squash Mac and Cheese.
how to make potato broccoli pasta with leeks
Potato Broccoli Pasta
Ingredients
- 2 leeks (about 4 cups)
- 1 carrot finely grated
- 1 celery stalk diced
- 1 lb potatoes (peeled, diced + rinsed well)
- 3/4 lb orecchiette pasta
- 1.5 lb broccoli florets (fresh or frozen)
- 8 cups water
- 2 bay leaves
- 2 tsp dry thyme (or 8 sprigs fresh)
- 4 Tbsp nutritional yeast
- 3 Tbsp white miso paste
- 2 tsp sea salt (or to taste)
- olive oil
Instructions
- Slice the leeks into thin circles or split in half lengthwise then chop into smaller pieces. Transfer to a large bowl of cold water and agitate the water to rinse them well. Allow to sit for a few minutes for all the sand and grit to sink to the bottom of the bowl.2 leeks
- Preheat a large heavy bottom stock pot over medium high heat. Using a spider ladle scoop and transfer the cleaned leeks from the bowl straight into the hot pot. The moisture will help create steam and cook the leeks faster.2 leeks
- Add the carrot and celery with a pinch of salt and stir well. Saute until all of the moisture has evaporated. Push the veggies to the side and add a drizzle of olive oil. Toss to coat and cook a few more minutes until brown bits start to form on the bottom of the pan but be careful not to let it burn.1 carrot, 1 celery stalk, olive oil
- Stir in the potatoes and add the water. Bring to a rolling boil. Season with the salt and the herbs and cook for 7 minutes.1 lb potatoes, 8 cups water, 2 bay leaves, 2 tsp sea salt, 2 tsp dry thyme
- Reserve 1/2 cup of the hot water and mix it with the miso paste until dissolved. Set aside.3 Tbsp white miso paste
- Add the pasta and bring back to a boil. Stir well and cook according to package directions making sure you don’t let anything stick too much to the bottom. About 5 minutes before your pasta is done add the broccoli. Stir well and cook for 5 minutes. Make sure your pasta is al dente and remove from heat. Stir in the nutritional yeast and dissolved miso. Cover with a lid and allow to sit another 5 minutes for the broccoli to finish cooking.3/4 lb orecchiette pasta, 1.5 lb broccoli florets, 4 Tbsp nutritional yeast, 3 Tbsp white miso paste
- Stir well for the potatoes to naturally break into a mash and create a nice creamy sauce. Adjust seasonings and serve hot with a good drizzle of extra virgin olive oil and a pinch of red chili flakes.
Video
Notes
- The Broccoli - The star of the dish, this supernatural cruciferous vegetable is not only delicious but also packed full of antioxidants and micronutrients. You can use fresh or frozen florets here cut into bite size pieces and added straight into the pot about 5 minutes before the pasta is done. You can also dice up the stalks and use them here.
- On Storage - Leftovers keep well in the fridge up to 5 days and can be retreated on the stove top or microwave oven. Add a little bit of water or veggie broth to loosen it up as the pasta will absorb all the broth as it cools down and sits.
- Stir Often - In order to prevent sticking make sure to stir often especially after adding in the pasta. Once done it's important to let it sit covered for a few minutes for all the ingredients to finish cooking together and absorb that delicious broth. The longer you let it sit the thicker and creamier it will become.
